Green Gazpacho
- 7 Persian cucumbers including the skin and seeds, cut into chunks
- 1 ripe but firm avocado, pitted and peeled
- 4 scallions, white and green parts chopped
- 2 garlic cloves
- 3 Tablespoons apple cider vinegar
- 3-4 Tablespoons fresh lemon juice (from about 1 juicy lemon)
- ¼ cup water (feel free to use more to thin the soup out further)
- ¼ cup unrefined, cold-pressed extra-virgin olive oil
- 2 teaspoons sea salt + more to taste
- Garnish suggestions: chives, croutons, cooked crab or shrimp, drizzle of olive oil
- Add all ingredients to a blender. Blend until completely smooth with a velvety texture. Refrigerate until chilled. Top with your choice of garnishes.
Recipe makes about 4 cups of soup.
Recipe by Pamela Salzman at https://pamelasalzman.com/green-gazpacho-recipe/
3.5.3251